Ingredients
1 large boule
1/2 c. (1 stick) melted butter
2 tsp. fresh thyme leaves
2 tsp. freshly chopped rosemary
Kosher salt
Freshly ground black pepper
1 (8-oz.) wheel Brie, cut into thin strips
1 (15-oz.) can whole-berry cranberry sauce
Directions
1
Preheat oven to 350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch boule, slicing every inch in both directions and making sure not to slice all the way through the bottom.
2
In a small bowl, whisk together melted butter, thyme, and rosemary and season with salt and pepper. Brush boule with butter mixture, making sure to get inside crosshatches.
3
Stuff each crosshatch with Brie and cranberry sauce and wrap bread completely in foil.
4
Bake until cheese is melty and bread is warm and toasty, about 20 minutes.
5
Let cool 5 minutes, then serve.